Prep 20 mins
Cook 30 mins
OK, I know there are a ton of recipes out there. But I have yet to find one I like as well as my version. This has a cream cheese base, and bakes up creamy and extra cheesy with lots of flavor. This works well with low fat ingredients also. Enjoy!
- 2 tablespoons olive oil
- 1⁄4 cup green onion, chopped
- 1⁄4 cup red bell pepper, chopped
- 8 ounces frozen chopped spinach, drained well
- 14 ounces artichoke hearts, drained and chopped
- 2 garlic cloves
- 8 ounces cream cheese
- 1 cup sour cream
- 1⁄4 cup mayonnaise
- 1 cup fresh parmesan cheese, grated
- 1 cup mozzarella cheese, grated
- salt and pepper
- Saute the onion and red pepper in the oil for 5 minutes.
- Add the garlic and saute an additional 2 minutes.
- Squeeze the spinach to remove all the liquid.
- Add to the onion mixture.
- Add the artichoke hearts.
- In a separate bowl, with an electric mixer, mix the cream cheese, sour cream and mayonnaise until smooth.
- Add to the spinach mixture.
- Add the cheeses and seasonings.
- Put into a shallow, greased baking dish.
- bake at 350F degrees for 30 minutes until golden and bubbly
- Serve with tortilla chips, crackers, veggies or cubed bread.
This is a very creamy, thick and chunky version of the classic dip. I've tried many kinds before, and a lot of them tend to be rather greasy - this one isn't at all. It's extremely rich, mind you - not exactly low-fat fare if you use regular cheese and sour cream! - but it isn't swimming in oil like many I've had. Just wonderfully creamy. Flavors are excellent as well, even without the bell pepper (I'm not a fan of peppers, so I just omitted it). This fits perfectly into a 9-10 inch deep-dish pie pan. I actually doubled the recipe and saved one in the fridge to bake three days later. The reserved one was every bit as good as the one I baked right away, so this is a good make-ahead recipe if you have a party coming up. Definitely a keeper! Made for Pick a Chef, Spring 2011.